Serves: 15
Total Calories: 66
Arrange bite-size pieces of cake in a 9x13-inch pan. Make Jell-O with hot water; add frozen berries and cold water. Let stand until slightly congealed. Add the whipped cream; mix well. Pour over cake and stir a little to be sure all of cake pieces are covered. Put in refrigerator and let set.
Even Easier: Use Cool Whip in place of whipped cream. There are 3 cups of Cool Whip in an 8-ounce tub, 4 1/2 cups in a 12-ounce tub, and 6 cups in a 16-ounce tub. Generally, an 8-ounce tub subs for 1/2 pint of whipping cream, whipped.
This Strawberry Fluff recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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